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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 2144-2154
DOI: https://doi.org/10.20546/ijcmas.2018.704.244


Sensory Evaluation of Pearl Millet based Snack Food (Kharodi) using Fuzzy Logic
S.B. Solanke1, R.V. Jaybhaye2* and S.B. Jadhav3
1Department of Process & Food Engineering, COAET, VNMKV, Parbhani – 431402, India
2Department of Agril. Engineering, Nanded Road, College of Agriculture, Latur – 413512 (M.S.), India
3Department of Agril. Engineering, College of Agriculture, Ambajogai, India
*Corresponding author
Abstract:

A ready-to-eat (RTE) dried snack food called Kharodi was prepared using pearl millet grits. Three different samples viz. without (S1) and with sesame (S2), fried samples (S3) were prepared and evaluated for their liking by a panel of judges’ using fuzzy logic technique. The developed samples were tested for their quality attributes as color, flavor, texture and mouthfeel. The responses of the judges’ were obtained in terms of poor, fair, medium, good and excellent and were considered as mathematical variable for development of fuzzy logic mathematical models. The concept of triplets, overall sensory scores, membership function on standard fuzzy scale and similarity values were used to determine the output of fuzzy logic models to rank the samples and decide the relative importance of quality attributes of Kharodi. The results showed that sample S3 was rated as ‘Very good’ followed by sample S2 as ‘Good’. The taste and mouthfeel are the strongest quality attributes of RTE Kharodi and colour is the least important one. Thus, the fuzzy logic technique can be satisfactorily used as analysis tool for sensory evaluation of the dried RTE snack food.


Keywords: Sensory evaluation, Fuzzy logic, Triplets, Similarity values
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How to cite this article:

Solanke, S.B., R.V. Jaybhaye and Jadhav, S.B. 2018. Sensory Evaluation of Pearl Millet based Snack Food (Kharodi) using Fuzzy Logic.Int.J.Curr.Microbiol.App.Sci. 7(4): 2144-2154. doi: https://doi.org/10.20546/ijcmas.2018.704.244